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Sunday, June 27, 2010

The heat was sweltering as we laid by the pool and noon approached yesterday morning. I was tired of tasting the humidity and wondered aloud if we should start thinking about lunch.

"I just picked our first tomatoes last night," Alexis offered, "We could do BLT's."

"We don't have any lettuce and I don't feel like driving to the store. I have those turkey cutlets, I could grill those for a sandwich," I suggested just as the splash of a child's cannonball brought a welcomed relief.

Pound cutlets to 1/4" thickness with a meat mallet. Season with salt and garlic pepper.

Grill over a 350f fire (medium heat) for 2 minutes. Flip and brush the top with the honey mustard sauce.Cook another 2 minutes. Flip and brush the top with honey mustard sauce. Cook another minute and remove.

Top the sliced French bread with sliced grilled turkey and a drizzle of the honey mustard sauce...some thinly sliced tomato and kosher salt.....the crisped bacon....sliced Swiss cheese....Then hit the top piece of bread with some mayonnaise. Put it all together and toast in a panini press or make your own panini press by grilling it in a hot pan topped with a heated cast iron pan. Cook for 5- 8 minutes.Yeah, I know it's just a turkey sandwich, but it's a darn good one! The layers of texture and flavor played well together. The crisp sandwich shell and bacon contrasted sharply against the tender tomato, cheese, and turkey. The saltiness of the bacon and tomato's acidity are already perfect together so the grilled turkey was an added bonus.

Don't forget to enter my July Giveaway (CLICK HERE TO ENTER) for John Besh's My New Orleans - The Cookbook.

Cute name for a yummy sandwich! Coming up with names for recipes when I am writing a cookbook is sometimes hard. Next time I am drawing a blank on what to call a recipe, I am going to email you for ideas. You are very creative!